Ingredients
| Chicken: 500g, bone-in, cut into pieces |
| Black Peppercorns: 1 tablespoon, freshly crushed |
| Ginger-Garlic Paste: 1 tablespoon |
| Onions: 2 medium, finely chopped |
| Tomatoes: 2 medium, finely chopped |
| Green Chilies: 2, slit |
| Curry Leaves: A sprig |
| Turmeric Powder: 1/2 teaspoon |
| Coriander Powder: 1 teaspoon |
| Cumin Powder: 1/2 teaspoon |
| Garam Masala: 1 teaspoon |
| Salt: to taste |
| Oil: 2 tablespoons |
| Fresh Coriander Leaves: for garnishing |
| Lemon Juice: 1 teaspoon |
Method
- Marinate Chicken: Mix chicken pieces with half the crushed pepper, ginger-garlic paste, and salt. Marinate for at least 30 minutes.
- Sauté Onions: In a stainless steel skillet, heat oil, add onions, green chillies, and curry leaves. Fry until onions are golden.
- Add Spices: Include turmeric, coriander, and cumin powder. Stir well.
- Cook Chicken: Add marinated chicken. Cook on medium heat until the chicken is half done.
- Add Tomatoes: Mix in tomatoes and remaining pepper. Cook until chicken is fully done and the sauce thickens.
- Final Seasoning: Sprinkle garam masala and lemon juice. Cook for another 2 minutes.
- Garnish: Garnish with fresh coriander leaves.
Serving
Serve hot, ideally with rice or naan. The robust flavor of pepper in this dish makes it a warming and comforting meal, perfect for spice lovers.
